I'm going to buy a brisket flat, cut it in half.
One half will get a rub and the 24 hour wrap spa treatment.
The other half will get the rub 30 minutes before going in the smoker.
I will have my family do a taste test.
stay tuned.
Drum roll please .......................
This should be interesting. I am really interested in the result
I have been doin the rub, salt pepper garlic and onion powder, then smoke for years with the brisket.
I dont think the rub gets any deeper in the meat 24 hr before than it does 30 min before the smoke.
I will be waitin for the results of your experiment.
Should be interesting
I hope we all haven't been taking up valuable fridge space for nothing ;) Looking forward to the results.
I'll wager there will be no significant taste in the two.
Thanks for doing this FLBR.
Do y'all think it would make a difference depending on the content of the rub?
A rub with salt in it is going to bring moisture to the meat surface, thereby sort of self-brining.
most rubs have salt. I usually do just salt and pepper on brisket, I may try the renowned Mr Brown or something similar.
Quote from: FLBentRider on April 06, 2010, 11:43:52 AMDo y'all think it would make a difference depending on the content of the rub?
A rub with salt in it is going to bring moisture to the meat surface, thereby sort of self-brining.
Pretty much the way I was thinking but not sure how much penetration you actually get. Looking forward to Mr. Science's report.
Same here...
For grins, weigh them before/after and see if there is any additional moisture loss.
I was just thinkin ::)you think you should cut the brisket in half length ways?
That way you would have a more level play ground, both would have a thin end and a thick end.
Quote from: OU812 on April 06, 2010, 12:39:26 PM
I was just thinkin ::)you think you should cut the brisket in half length ways?
That way you would have a more level play ground, both would have a thin end and a thick end.
I thought about that too.
Quote from: FLBentRider on April 06, 2010, 11:43:52 AM
Do y'all think it would make a difference depending on the content of the rub?
I am by no means an expert in this department, but I would think that the content of the rub will make a difference with longer time. I suspect that there would be little, if any, change after about 3 hours. I marinate steaks before grilling and use Worcestershire Sauce as part of the marinade. There tends to be a bit of a difference in 30 minutes and 3 hours. If I just salt and pepper, I have not noticed any difference. But then again, I normally poke a lot of holes in the steaks to help distribute rub or marinade..
With the smoker, I generally just apply a rub just before smoking.
I am looking forward to your results.
Looking forward to the results to.
I've done both ways and so far, can't tell a difference.
A controlled test like this would be nice.
Thanks FLBR!
Quote from: FLBentRider on April 06, 2010, 11:43:52 AM
Do y'all think it would make a difference depending on the content of the rub?
A rub with salt in it is going to bring moisture to the meat surface, thereby sort of self-brining.
most rubs have salt. I usually do just salt and pepper on brisket, I may try the renowned Mr Brown or something similar.
The amount of salt in a rub shouldn't be able to have enough of a brining effect to impact the whole cut of meat but may impact the surface. The catch is that when brining you pull water out of the meat to denature the proteins but there is a net gain in moisture because those proteins then hold on to the free floating water molecules. A rub will have draw some water out, but not enough to get the desired effect of the net gain in moisture when done cooking.
Tasty looking rub nonetheless.
I'm tuned in.
I picked up an eight pound brisket at Sams.
After supper and Birthday cake Dr. FLBentRider will commence his experiments!
May the smoke be with you! LOL
Can't wait to see the results of the experiment.
Eight pounder:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0671Medium.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0673Medium.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0674Medium.jpg)
Sliced:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0675Medium.jpg)
WTS Rub:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0670Medium.jpg)
One half rubbed and wrapped, the other just wrapped:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0676Medium.jpg)
Let The Games Begin!
Which half is mine? ;) :)
The 24 hour half:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0679Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0680Large.jpg)
The other half
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0681Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0682Large.jpg)
They are in the smoker with four hours of Oak @205F
Gonna be good either way!
I really like the color on the 24 hr 1/2
C'mon, c'mon. They must be done by now ;D
IT is 188F - Holding out for 190F.
190F is here. Dog standing guard
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0684Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0683Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0685Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0686Large.jpg)
FLB should we tell them now that they have to wait for the results until the next newsletter comes out?
Let's make 'em wait for the results of the taste test.
Just what I need, another soap opera.
1st half
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0687Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0688Large.jpg)
2nd half
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0689Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0691Large.jpg)
Comparison:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0694Large.jpg)
They look great! Taste???
I'm with Ron here - taste ??? ??? ???
Maybe you could FEDEX up some samples? I'm always willing to help out with a worthy cause ;)
Taste as great.
The WTS rub is a winner.
Mighty fine looking brisket. Now - about the comparison?
Brisket looks good. Thanks for playing with your food so the rest of us can benefit. I always wondered if I could buy an untrimmed flat, spilt it and freeze one half and smoke the other if I m cooking for a small crowd. So which one was better???
Good lookin brisket FLB.
Sounds like were goin to have to wait a couple more weeks to here the results from the taste test.
And I was bitchin $2.79/lb was too high.
Yowzers - Does that ever look good!
meus ventus
Ok - So I thought about it and considered that waiting for the newsletter would be cruel and unusual.
So here we go.
By no means was this a scientific test, done by professional taste testers. Better than that! I used my family.... ;D
I did the slicing, and presented each person with two slices of brisket, one from each half.
My 18YO looked at the plate and immediately piled on more from one of the platters. >:( _ relocated the extra brisket until the taste test was done.
They were instructed to taste each piece and tell me the following:
1. Can you tell a difference between the pieces?
2. Which one do you like better?
The results were suprising.
It was unanimous.
The test subjects included:
Mrs. FLBentRider
Mother FLBentRider
DS and two DDs
ok enough stalling....
EVERYONE liked the 24 hour one better!
They all stated that the brisket and especially the bark had MORE flavor.
So there you have it. This justifies the effort and the space in the fridge, at least to me.
FWIW, I took some to work today for lunch and shared. They made the same observation. I presented it like this: can you tell the difference between these 2 pieces of brisket?
Sounds good enough to me!! Will continue to do the 24 hour thing around here when possible.
Thanks for the update FLBR. Now I can pee again ;D ;D
Interesting to hear the results and thanks for your time and effort.
Now that's not right, they should've been blindfolded and have a third entry of a piece of onion.
Thanks FLB for not making us wait and thanks for experimenting. I am personally glad to hear the 24 hour method tasted better. Good Job!
Well what do ya know, must be the rub.
I did this a few years ago and no one (brother, son, and some of there friends) could taste the difference, but I just use a light coating of salt, pepper, garlic and onion powder.
Next time I use a rub I will be doin the 24 hr thing.
Thanks for not makin us wait and your time to get this done.
We were a Salt Pepper Garlic crew too, and to tell you the truth I'm not sure those would make that much of a difference.
Everyone said they liked the rub, especially the Mrs.
Try the WTS rub.
I will state that the recipe as written on the recipe site is enough for 2 briskets.
Well if the Mrs. liked it, it must be good. :D
I'll go over to the recipe site to see if I can find the WTS rub and give it a go on my next brisket.
Its been a wile sense I've had a rub on a brisket.
Thanks for doing the test and posting the results FL. Very useful indeed. ;)
That's a job well done thanks FLB ;)
I often wondered if the 24H soak made a difference, I guess now I know.
Oh and by the way they both looked FANTASTIC, wish I was on your taste test crew!
FlBentRider,
Very interesting. Thanks for the effort and post.
Good luck and slow smoking,
Pachanga